Des&s
Vanilla Cream Pie
Put milk, sugar, cornstarch and salt into Osterizer blender container. Cover and
process at PULSE until smooth. Pour into P-quart (2
lifer)
saucepan. Cook over
medium-high heat, stirring constantly, until mixture thickens and boils. Soil 1
minute. Add half of mixture to egg yolks. Stir well. Add to remaining mixture. Cook
and stir for 2 minutes. Remove from heat. Add margarine and vanilla. Pour into
pastry shell. Chill. lop with whipped cream, if desired.
NUIRITIGNAL INFGRMATION PER SERVING
Sewing size
........
16
pie Fat
..............
14.39
Sodium
.........
311mg
Calories
............
283
Cholesteml
.......
119mg
Protein
...........
.5.79
varigions:
Banana
Cream Pie
Slice 2 medium bananas. Place on bottom of pastry shell. Cool filling before
pouring into shell.
CownutCreamPie
Stir 1 cup (250mL) coconut into filling before pouring into shell. Garnish with
toasted coconut, if desired.
Yield: one 9-inch (23wn) pie
Tropical Cream Pie
Prepare this dessert the day before serving. Y’s ready when
you are.
lcM(20
--5600’
pineapple ohunka in natuml
“Zm&.’
‘de,
dram
-juice
ltxntahr(8ouncaror227g)
x
OUP
(75mU pineappk bike
‘=z=’
-m-gfgp-
19-&h
Graham-Nut clust,
2uMaspoars
(=w
sugar
b&EdOlldWOkd@age48)
1 cup (250mL)
-ul
tO8StdOOOUlUt
Put pineapple juice, cream cheese, sugar, coconut and extract into Osterizer
blender container. Cover and process at PULSE until well mixed. Add pineapple
chunks. Cover and process 2 times at PULSE or until pineapple is crushed.
Fold into whipped topping. Spoon into prepared crust. Freeze until firm, about
3-4 hours. Remove from freezer 15 minutes before serving. Garnish with toasted
coconut if desired. Return leftovers to freezer.
Yield: one g-inch (23cm) pie
NulRmoNAL INFoRMAlloN PER
sERvlNG
Serving
size
%J
pie
Fat 259
Sodium 183mg
Calories 372 Cholesterol
.27.2mg
Protein 2.99
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